Article Determination of flavonoids by LC/MS and anti-inflammatory a...

Article Profiling of polyphenolics, nutrients and antioxidant potent...

Article Moringa oleifera: Study of phenolics and glucosinolates by m...

Regards Markus

Hi Paulin,

the best is probably for you to have a look at literature dealing with polyphenol-rich methanolic or ethanolic extracts, from any kind of plant. Obviously, well known ones are green tea, grapes or olive leaves, but the methodology is the same given the fact that the active compounds are from the same family (polyphenols).

Regards,

Paul

Dear Sir. Concerning your issue about the best LC-MS/MS analysis of phenolic compound from Moringa oleifera leaves. Moringa oleifera is a plant that grows in tropical and subtropical areas of the world. Its leaves are rich of nutrients and bioactive compounds. However, several differences are reported in the literature. In this article we performed a nutritional characterization and a phenolic profiling of M. oleifera leaves grown in Chad, Sahrawi refugee camps, and Haiti. In addition, we investigated the presence of salicylic and ferulic acids, two phenolic acids with pharmacological activity, whose presence in M. oleifera

leaves has been scarcely investigated so far. Several differences were observed among the samples. Nevertheless, the leaves were rich in protein, minerals, and β-carotene. Quercetin and kaempferol glycosides were the main phenolic compounds identified in the methanolic extracts. Finally, salicylic and ferulic acids were found in a concentration range of

0.14–0.33 and 6.61–9.69 mg/100 g, respectively. In conclusion, we observed some differences in terms of nutrients and phenolic compounds in M. oleifera leaves grown in different countries. Nevertheless, these leaves are a good and economical source of nutrients for tropical and sub-tropical countries. Furthermore, M. oleifera leaves are a source

of flavonoids and phenolic acids, among which salicylic and ferulic acids, and therefore they could be used as nutraceutical and functional ingredients. I think the following below links and the attached file may help you in your analysis:

https://www.researchgate.net/publication/273423091_Determination_of_flavonoids_by_LCMS_and_anti-inflammatory_activity_in_Moringa_oleifera

http://sphinxsai.com/s_v2_n2/PT_V.2No.2/phamtech_vol2no.2_pdf/PT=68%20_1409-1414_.pdf

http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.736.4654&rep=rep1&type=pdf

Thanks